4 Tuna steaks, 1" thick
1 Garlic clove, peeled and
-cut in thin slivers
8 oz Button onions, peeled
1 T Butter
1/2 c Red wine
1/2 c Water
1 Bay leaf
MMMMM---------------------------SAUCE--------------------------------
1 T Butter
1 T Flour
1 T Tomato paste
1/2 t Thyme
1 T Chopped parsley
Squeeze of lemon juice
Salt and pepper
MMMMM--------------------------GARNISH-------------------------------
1 lb Spinach, washed and thinly
-sliced
1 T Butter
Make small slits in the tuna steaks with a knife and insert a sliver
of garlic into each slit. Heat a browning dish for 3 minutes on
High. Drop in 1T butter and the peeled onions. Heat for 1-2 minutes
on High, stirring occasionally, until the onions begin to brown.
Pour in the water and wine. Transfer the contents of the browning
dish to a large casserole. Add the bay leaf and fish to the
casserole, cover loosely and cook for 5 minutes on High. Remove the
fish and onions from the casserole and keep them warm. Melt 1T butter
in small, deep bowl for 30 seconds on High. Stir in the flour and
cook for 1-2 minutes on High or until flour is lightly browned. Pour
in the cooking liquid from the fish, and add the tomato paste and
thyme. Cook for 2-3 minutes on High, stirring occasionally until
thickened. Add the parsley, lemon juice, salt and pepper, and set
aside with the fish. Melt the remaining butter in a small casserole
on High for 30 seconds. Put in the spinach, cover loosely and cook
for 1-2 minutes on High. Spread the spinach onto a serving plate and
combine the fish and sauce to re-heat for 30 seconds on High.
Arrange the fish and onions on top of the bed of spinach and pour the
sauce over to serve.
The Complete Microwave Cookbook. Judith Ferguson and Celia Norman.
